Zucchini overwhelm… what to do with one more zucchini that hid under the large leaves of the plant. Oops, there’s another one I didn’t see. Good thing I wrote a cookbook that features zucchini in every recipe! From Vine to Table: The Unexpected Joy of Zucchini’s Magic.
As you might imagine I’ve used the recipes in my cookbook many times! Today I am auditioning a new recipe for a hearty appetizer to pair with wine.
A few friends are visiting and I wanted to make something that would be easy to eat while conversing and drinking wine. (That’s considered a talent in some circles – conversing, eating, and drinking wine.) And, I also did not want to have to spend a lot of time in the kitchen as I didn’t want to miss out on any of the conversations.
So check these out! Easy to put together in minutes without any effort. And the results are delicious! Serve with or without a dipping sauce.
Wrap cut zucchini spears with strips of crescent roll. Brush tops with butter.
Add cheese, cook, and you are done!
Enjoy as an appetizer or small meal. Leave out the ham for vegetarians.
- 1 pkg 8 oz refrigerated crescent dinner rolls
- 2 tbs dijon mustard
- 2 tablespoons garlic butter (2 tablespoons butter, 1 minced garlic)
- 8 slices black forest ham
- 16 zucchini spears cut into finger length size and shape
- 1 tablespoon parmesan cheese, shredded
- PREP: heat the oven to 375° F and line a rimmed baking sheet with parchment paper.
- Unroll crescent rolls. Firmly press perforations together to form a 12 X 14-inch rectangle. Spread with mustard and ham.
- Cut dough crosswise into 16 strips. Wrap each strip spirally around zucchini spears and place them on a baking sheet.
- Brush tops with garlic butter and sprinkle with cheese.
- Bake 20 minutes or until rolls are lightly browned.